This sweet meethi mathri is essentially a shortcrust pastry like dough which is deep fried and then coated with sugar syrup.
When I shared the recipe phiki mathri yesterday, the meethi mathri recipe couldn’t be left behind.
Festivals means many sweets and desserts made at home, this one could be a star of your recipes this time.
The first time I tried making this, I kind of failed, the syrup won’t coat the mathri in the way I wanted it to, then I did some reading, called my mum and made it all over again. Here is a tip you can use. The key is to get the sugar syrup right. Two string consistency is what we need. Anything more or less won’t work.To check the string consistency of the sugar syrup, drop a few drops of syrup on a plate and once slightly cool stretch between finger and thumb. The number of strings it forms while doing this is the consistency of your syrup. The thicker the syrup gets the more strings you get!
Isn’t it amazing how we have figured out the way to find out how hot or how cooked our food should be, without using any gadgets? Our grandmothers sure had a lot of common sense which they put to use for cooking. Like the jaggery syrup used for the til gajak. The way to figure out whether the jaggery syrup is done. Add it in some water and see if a ball is formed and then put the ball on a solid surface and if it doesn’t break, its done! Amazing, isnt it?
I think the more I cook and learn all these basics of cooking from my mom or my mother in law, the more I realise how awesome the whole cooking methods are! Some simple ways to find out and voila, you have the perfect recipe in hand!